Tucked away in a residential area, this simple "trattoria" offers delicious and authentic Italian cuisine that is well worth looking for. Former economist Chef Andrea started out as a customer, but he's now taken over as the chef and owner of the restaurant.

The menu is short and concise, no getting lost in dishes with baffling names. Among the starters, some of the highlights are the smoked "provola" with dried tomatoes, a selection of salads (the rocket, corn salad and olive oil ice-cream salad with slices of Parmigiano is a must), pasta, pizza, red meat and, if you remember to order beforehand, delicious 'risotti'. This restaurant serves what one would expect in an Italian trattoria. Quality is the key to a good meal, and here the quality is definitely supreme. The pizzas are perfect: thin base, excellent preparation and top notch ingredients. Pizzas don't really need much else. The star dish on the menu in this eatery is the pasta. Chef Andrea knows what he's doing and the menu has four pages of every type of pasta under the sun: fresh, dry... all home-made. End a tasty meal with a scrumptious tiramisu and wash it down with a wine from the short but select wine list.